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If you are craving southern breakfast then you have to try this sausage gravy recipe. With five simple ingredients you will have a hearty home-cooked breakfast in about 20 minutes.
This classic sausage gravy recipe is full of flavor with a rich, creamy milk sauce, perfectly flavored sausage, and added seasonings. Pour it over fresh, hot biscuits and you’ll have your friends asking for this recipe!
SAUSAGE GRAVY Recipe
Sausage gravy is one of my husband’s all-time favorite breakfasts to make on Sunday mornings. I love how simple and easy it is to make this hearty southern comfort classic meal.
This homemade sausage gravy recipe is whipped up in a matter of minutes and served over a nice hot open-faced biscuit. What could be better than that one a Sunday morning?
WHAT IS SAUSAGE GRAVY?
Sausage Gravy, better known as biscuits and gravy, is a staple southern classic breakfast dish. It is made up of an incredibly easy to make homemade sausage gravy with simple ingredients that you normally have on hand that is then poured over nice hot biscuits. It screams good old southern home cooking.
Typically this will be a dish that you eat when it is chilly outside, but honestly people eat this sausage gravy with biscuits all year long.
SAUSAGE GRAVY RECIPE
This mouthwatering sausage gravy recipe is so easy to make. With 5 basic ingredients, you can make sausage gravy whenever you are having the craving.
SAUSAGE GRAVY INGREDIENTS
Sausage – For this sausage gravy I use a mild sausage to give it flavor, but not overpower the dish by using a spicy sausage.
Flour – In this recipe the flour is the thickening agent. When adding it to the sausage gravy recipe be sure that you do it slowly while stirring. If you just pour it in all at once you will have lumps in your gravy.
Milk – You are going to want to use whole milk with this recipe. This gives the gravy a thick creamy texture that you will love poured over your biscuits.
Seasoned Salt – Seasoned salt gives a nice variety of seasonings mixed with the salt. I use seasoned salt so often and it is a great staple to have on hand all the time.
Pepper – Pepper adds a little bit of pop and added flavor to the sausage gravy.
Biscuits – Grab some canned biscuits in the refrigerated section. I prefer Grands biscuits, but any will do.
HOW TO MAKE SAUSAGE GRAVY
- Cook biscuits according to the packaging.
- Brown sausage in a medium-large skillet over medium heat while the biscuits cook. Break up the sausage into small pieces. Once browned reduce heat to low.
- Add flour gradually to browned sausage while stirring to combine.
- Sir in milk.
- Cook over low-medium heat, stirring occasionally until sauce thickens. This will take around 10 minutes.
- Add seasoned salt and pepper.
- Serve sausage gravy on top of warm, open-faced biscuits.
TIPS AND TRICKS FOR MAKING SAUSAGE GRAVY
- Be sure to not omit the seasoned salt and the pepper. The seasonings gives this dish the flavor you are craving from biscuits and gravy.
- Typically when browning sausage you would drain the fat, but when making sausage gravy you want to be sure to keep all the fat in the pan. This gives the recipes so much flavor!
- Serve this dish over nice big open-faced biscuits, if you find yourself without biscuits potatoes will work well too!
- If you like a thicker gravy, reduce the sauce down longer on the stove. If you prefer a thinner gravy, don’t cook it for as long.
WHAT DO I SERVE WITH SAUSAGE GRAVY?
Sausage gravy is best when served with hot biscuits, but if you don’t have any biscuits on hand you can serve it over:
- Fried potatoes
- Mashed potatoes
- Open-faced English Muffins
CAN I MAKE SAUSAGE GRAVY WITHOUT PORK?
Pork sausage tends to be a little more on the fatty side, so people who are trying to eat healthier wonder if you can make sausage gravy without pork.
You can substitute the pork sausage for turkey sausage, but by doing this you are drastically changing the texture and the flavor of sausage gravy and biscuits.
I would say make biscuits and sausage gravy on your cheat day to really enjoy this dish how it is meant to be enjoyed.
CAN I MAKE SAUSAGE GRAVY AHEAD OF TIME?
One of the best things about sausage gravy is that you can make it ahead of time. I will typically do this for a special occasion like Christmas morning or even on Thanksgiving when I don’t want a big mess to clean up afterward.
To do this, you will make the gravy as directed and then allow the sausage gravy to cool completely.
Once cooled, place it in an airtight container in the fridge for up to 4 days ahead of time. Typically I like to make it the night before. If you do make ahead of time you will not want to store it again after reheating.
To reheat the gravy, place it in a saucepan over medium heat to warm back up. Stir occasionally while reheating. If you find that the gravy is too thick go ahead and add some milk to it.
HOW DO I STORE SAUSAGE GRAVY?
To store your sausage gravy you will want to wait until it is completely cooled. Once it is cooled you can store in an airtight container in the fridge for up to 4 days.
I would cook the biscuits the morning of because you want them to be hot and fresh.
CAN YOU FREEZE SAUSAGE GRAVY?
I don’t recommend freezing the sausage gravy. It is best if you make it and eat it.
With it being such a simple dish it is easy to whip up each time you are craving some good southern cooking.
LOOKING FOR OTHER AWESOME BREAKFAST RECIPES? TRY THESE!
- 1 lb. sausage mild
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon seasoned salt
- 2-3 teaspoons pepper
- Biscuits (such as Grands biscuits)
- Cook biscuits according to package instructions. While biscuits are in the oven, start the gravy.
- Place sausage in medium-large skillet and brown sausage over medium-high heat, breaking sausage into small pieces. Cook until just brown. Reduce heat to low.
- Gradually add flour to cooked sausage and stir until flour is combined with sausage.
- Add milk and stir.
- Continue to cook over low-medium heat, stirring constantly, until the sauce thickens. This will take up to 10 or more minutes.
- Add in seasoned salt and pepper.
- Serve sausage gravy on top of warm, open-faced biscuits.